Watch the video to see if you’d like to make Low-Carb Deconstructed Pizza Casserole!

For today’s Friday Favorites featured recipe I’m reminding you about this Low-Carb Deconstructed Pizza Casserole that’s been a hit with so many of my readers, and if you sometimes struggle with feeling deprived when you give up carbs, I promise that this deconstructed pizza is a low-carb comfort food recipe that’s going to feel like a treat!

When the idea for a low-carb casserole with pizza flavors popped into my mind, I just couldn’t wait to make it. Then when the casserole was cooking I couldn’t wait to eat it, and after I tried it, I couldn’t wait to share the recipe! This is something I’ve made many times at my house, and I promise it will be a hit with anyone who likes pizza.

How to Make Low-Carb Deconstructed Pizza Casserole:

(Scroll down for complete printable recipe with nutritional information.)

Dump a can of diced tomatoes into a colander and rinse; then spread them out to dry on a paper towel.

Squeeze turkey Italian sausage out of the casings and brown well, then put it into a small casserole dish.

Put the drained tomatoes over the sausage and season.

Wash the mushrooms, pat dry, and cut into thick slices.

Saute mushrooms until they give up their liquid and are starting to brown.

Instructions

Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)

While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it's nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher (affiliate link) to break the sausage apart.)

When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage.

Season with dried oregano, salt, and fresh-ground black pepper. (I didn't use much salt.)

Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown.

Layer the mushrooms over the sausage-tomato mixture.

Cut pepperoni in half.

Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.

Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-carb diet plans will probably prefer pork sausage and pepperoni and full-fat cheese for this Low-Carb Deconstructed Pizza Casserole. If you’re following the South Beach Diet, they would recommend using turkey Italian sausage, turkey pepperoni, and reduced fat Mozzarella for this recipe. With those ingredients, this would be approved for any phase of South Beach.

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